Hare Florendine

Ingredients

• a hare
• a teaspoonful of salt
• half a teaspoonful of pepper
• a bunch of parsley
• an onion
• four cloves
• a pint and a half of gravy
• a tablespoonful of mushroom ketchup
• a dessert-spoonful of lemon pickle
• two wine-glassfuls of port

Method

1. 1

   Bone the hare, dry it, spread stuffing inside, roll up, sew securely, and simmer in water with salt, pepper, parsley, and onion for an hour and a half.

2. 2

   Drain gravy, add ketchup, lemon pickle, and port, thicken with flour, and stir until smooth.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 692. The excerpt below is the record exactly as published.

are, Florendine (sometimes called Roll of Hare). — Take a hare, cut off the head, bone it, dry it well with a soft cloth, and spread the stuffing over the inside. EoU it up, sew it securely with strong thi-ead, and put it into a saucepan, with as much water as will barely cover it, a tea-spoonful of salt, half a tea- spoonful of pepper, a bunch of parsley, and an onion, stuck with four cloves. Let it simmer very gently for an hour and a half, then drain off a pint and a half of the gravy, and put it into another saucepan, with a table-spoonful of mush- room ketchup, a dessert-spoonful of lemon pickle, and two wine-glassfuls of port

Cook this with the app: pantry check, scaling, and the assistant.